3 cups pecan halves
1 cup white sugar
1 teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ cup egg whites
- Preheat oven to 325 degrees.
- Combine all ingredients until nuts are evenly coated.
- Spread in a flat layer on a parchment-lined sheet pan.
- Toast for 15 minutes and redistribute pecans on pan, checking for hot spots. Toast, checking every 10 minutes, until nuts are completely dry and toasted.
- from Pastry Chef Rebekah Turshen of City House, Nashville, Tennessee